Monday, September 3, 2012

Trucker Cookies

The best thing about cookies is that no one ever complains that there are too many add ins.  I can't even imagine anyone saying: "There is too many chocolate chips in these cookies..".  Based on that there are so many varieties out there-the possibilities are endless.

Due to the age of this recipe I am unable to link directly back to it.  Actually if you search on "trucker" cookie in the net it pulls up several different recipes, so the name is far from being unique.

Along with all the tasty add ins, I think that grains in a cookie does add a little touch of healthiness as well as texture.  These particular cookies actually have rice crispies in the batter along with the oats. The recipe also calls for butter flavored crisco.  I rarely use this ingredient, but it does seem to give the cookie batter an extra rich flavor.

These cookies prove to be a pretty tasty snack for all ages, so do not just limit them to the kids lunchboxes!   Another benefit is that they do not require a lot of time in the kitchen to make. This recipe makes about 4 dozen cookies.

Trucker Cookies
adapted from

1 cup chocolate chips
1 cup chopped pecans or walnuts
1 cup shredded sweet coconut
1 tbs milk
2 large eggs
1 1/2 tsp vanilla extract
1 cup butter flavored shortening
1 cup Rice Krispies cereal
2 1/2 cups rolled oats
1 cup light brown sugar (packed)
1 cup white sugar
1 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt

Preheat the oven to 350 degrees.  Prepare pans by lining with parchment paper or greasing lightly.

Sift together the baking soda, salt and flour.  Set aside.  In a large mixing bowl, cream together the shortening with the two sugars.  Once it reaches a fluffy consistency, beat in each egg.  Then add the milk and vanilla extract.  Beat again until all ingredients are thoroughly blended.

Using a wooden spoon, mix in the rice krispies and rolled oats.  Then stir in the sifted ingredients. Once no more dry streaks remain, fold in the chocolate chips, nuts and coconut.

Place tablespoon sized scoops of batter onto baking sheet, spacing about 1 inch apart.  Bake cookies for about 10-12 minutes or until the edges have turned golden and toasty.  Remove from oven and place baking sheet on rack to cool.  After 2 minutes, transfer cookies to rack to finish cooling.
                        **LAST YEAR: Harvest Spice Bites**